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Pakistan Journal of Nutrition
  Year: 2017 | Volume: 16 | Issue: 3 | Page No.: 179-186
DOI: 10.3923/pjn.2017.179.186
 
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Calcium of Spirulina platensis has Higher Bioavailability than those of Calcium Carbonate and High-calcium Milk in Sprague Dawley Rats Fed with Vitamin D-deficient Diet
Nurfitri Ekantari, Eni Harmayani , Yudi Pranoto and Yustinus Marsono

Abstract:
Background: Calcium is one of the important mineral as a constituent of bone in human, hence critically needed to prevent osteoporosis. Milk is considered as the main source of calcium, however, can not be consumed by those with lactose intolerant. On the other hand, Spirulina plat ensis , a species of microalgae is known for its high calcium level, particularly those cultivated with sea water, thus can be used as calcium source alternative. Objective: The objective of this study was to determine the bioavailability of calcium from Spirulina platensis and compared it with high calcium milk and calcium carbonate by using hypocalcemic Sprague Dawley rats fed with vitamin D-deficient diet. Methodology: Thirty male rats were divided into 5 groups of six rats each. The rats were fed different diets for 8 weeks. The diets included standard diet (control), vitamin D-deficient diet (DVD), DVD+calcium carbonate (DVDCa), DVD+highcalcium milk (DVDMCa) and DVD+Spirulina diet (DVDSp). Results: The results showed that DVDSp group was able to retain calcium, magnesium, phosphorus and alkaline phosphates level in serum compared to control group (p>0.005). Femur bone integrity and bone mass density of hypocalcemic rats fed with S. platensis contained diet showed better results. Conclusion: It was concluded that bioavailability of calcium from Spirulina platensis was higher than those of milk and calcium carbonate.
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How to cite this article:

Nurfitri Ekantari, Eni Harmayani, Yudi Pranoto and Yustinus Marsono, 2017. Calcium of Spirulina platensis has Higher Bioavailability than those of Calcium Carbonate and High-calcium Milk in Sprague Dawley Rats Fed with Vitamin D-deficient Diet. Pakistan Journal of Nutrition, 16: 179-186.

DOI: 10.3923/pjn.2017.179.186

URL: https://scialert.net/abstract/?doi=pjn.2017.179.186

 
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